Short description
Warm, flaky Salted Honey Butter Buttermilk Biscuits combine the tangy richness of buttermilk with sweet honey and buttery layers for a delightful treat—perfect for breakfast, a side dish, or an afternoon snack.
Why You’ll Love This Recipe
- Balanced sweet-savory flavor: the honey adds a gentle sweetness, while the salted butter brings richness
- Flaky texture: cold butter and a light folding technique create tender layers
- Simple ingredients: made from pantry staples with minimal effort
- Versatile pairing: delicious with jam, gravy, or enjoyed on its own
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Dry Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher or table salt
Wet Ingredients
- ½ cup cold salted butter, cubed
- ¾ cup buttermilk
- 2 Tbsp honey
Directions
1. Prepare ingredients
Preheat oven to 425 °F (220 °C). Line a baking sheet or lightly grease it. In a large bowl, sift together flour, baking powder, baking soda, and salt to ensure even distribution.
2. Cut in butter
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse crumbs—this ensures flaky layers.
3. Add wet ingredients
In a separate bowl, whisk together buttermilk and honey. Pour into the flour–butter mixture, stirring gently until just combined. Avoid overmixing for tender biscuits.
4. Fold and chill dough
Turn the sticky dough onto a floured surface. Fold the dough over itself several times to build layers, then press or roll into a 1-inch thick round. Refrigerate for 15 minutes to firm up the butter and enhance flakiness.
5. Cut and bake
Use a biscuit cutter or a glass to cut rounds from the chilled dough, reassembling scraps gently as needed. Place rounds on the baking sheet, spacing them about 1 inch apart. Bake for 12–15 minutes until they’re golden on top and bottoms.
6. Serve
Let biscuits cool briefly before serving warm. Enjoy as-is, or spread with extra honey, butter, jam, or savory accompaniments like sausage gravy or eggs.
Servings and timing
- Makes: 8–10 biscuits, depending on cutter size
- Prep time: 10 minutes (+ 15 minutes chilling)
- Bake time: 12–15 minutes
- Total time: Approximately 40 minutes
Variations
- Herbed biscuits: Stir in 1–2 Tbsp finely chopped fresh herbs (e.g., thyme or chives) into the dry ingredients.
- Cheddar honey biscuits: Fold in ½ cup shredded sharp cheddar for a savory twist.
- Spice upgrade: Add a pinch of cinnamon or nutmeg for a warm, dessert-like flavor.
- Honey glaze: Mix 1 Tbsp honey with 1 tsp melted butter and brush over warm biscuits for extra shine and sweetness.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend and add ½ tsp xanthan gum to mimic structure.
Storage/reheating
- Store: Keep cooled biscuits in an airtight container at room temperature for up to 2 days.
- Reheat: Warm in a 350 °F oven for 5–7 minutes to restore crispness.
- Freeze: Freeze cooled biscuits in a sealed freezer bag for up to 3 months. Reheat directly from frozen in the oven at 350 °F for 10–12 minutes.
FAQs
1. Can I use unsalted butter instead?
Yes—just add an extra ¼ tsp salt to the dry ingredients to maintain flavor.
2. Why fold the dough?
Folding layers the butter and dough, creating flaky, tender biscuits.
3. Do I have to chill the dough?
Chilling helps solidify the butter for better rise and flakiness, but you can skip it in a pinch—just expect slightly denser biscuits.
4. What buttermilk substitute can I use?
Combine ¾ cup milk with ¾ tsp lemon juice or vinegar; let sit for 5 minutes before using.
5. How do I keep edges sharp when cutting?
Use a sharp cutter or glass and press straight down. Avoid twisting the cutter to preserve clean sides and proper rising.
6. Can I make larger biscuits?
Yes—use a larger cutter. Bake time may increase slightly—watch for golden color and firm tops.
7. Are these biscuits sweet?
They have a mild sweetness from honey—if you prefer savory, reduce honey or omit it.
8. Why is the bottom not browning?
Preheating the baking sheet helps. Avoid parchment—baking directly on a hot sheet gives better browning.
9. Can I brush with egg wash?
Yes—brush with beaten egg or milk before baking for a shiny, golden top.
10. Can these be frozen after cutting but before baking?
Yes—freeze cut rounds on a sheet before baking; bake directly from frozen, adding a couple extra minutes.
Conclusion
These Salted Honey Butter Buttermilk Biscuits deliver warm, flaky comfort with a perfect sweet-and-savory balance. Quick to make with pantry ingredients, they’re endlessly adaptable—ideal for breakfast, dinner, or anytime you crave a tender, buttery biscuit. Enjoy with honey, gravy, or your favorite toppings!
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Salted Honey Butter Buttermilk Biscuits
- Total Time: Approximately 40 minutes
- Yield: 8–10 biscuits
- Diet: Vegetarian
Description
Warm, flaky Salted Honey Butter Buttermilk Biscuits combine the tangy richness of buttermilk with sweet honey and buttery layers for a delightful treat—perfect for breakfast, a side dish, or an afternoon snack.
Ingredients
2 cups all-purpose flour
1 Tbsp baking powder
½ tsp baking soda
1 tsp kosher or table salt
½ cup cold salted butter, cubed
¾ cup buttermilk
2 Tbsp honey
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment or grease it.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- Add cold, cubed butter and use a pastry cutter or fingertips to work it into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together buttermilk and honey. Add to the flour mixture and stir until just combined.
- Turn the dough onto a floured surface and fold it over itself several times to build layers. Roll the dough into a 1-inch thick round and refrigerate for 15 minutes.
- Cut rounds using a biscuit cutter and place them on the prepared baking sheet. Bake for 12–15 minutes, until golden brown on top.
- Let cool slightly before serving. Enjoy with additional honey, butter, jam, or gravy.
Notes
- For herbed biscuits, stir fresh herbs like thyme or chives into the dry ingredients.
- For a savory twist, add ½ cup shredded sharp cheddar to the dough.
- For extra sweetness, brush with a honey glaze made from melted butter and honey after baking.
- For a gluten-free option, substitute with a gluten-free flour blend and add ½ tsp xanthan gum.
- Prep Time: 10 minutes (+ 15 minutes chilling)
- Cook Time: 12–15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
